Chinese Food
6-inch Yogurt Cake
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Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk in two basins for use (dry the egg white basin without water. It will affect the delivery
Step2:Yogurt. Corn oil into the yolk bowl and stir clockwise. Pour in low gluten flour and starch and continue to stir clockwise until no granules are left.
Step3:Drop lemon juice into the egg white bowl. When using the electric beater to beat the egg white into the fish's eye bubble, add 1 / 3 white sugar. Continue to beat into the fine bubble state, then add 1 / 3 white sugar. Continue to beat into the texture bubble, pour all the remaining white sugar and tower powder into the hard bubble (with small hook).
Step4:Take 1 / 3 of the beaten egg white and put it into the yolk bowl and mix it evenly from bottom to top.
Step5:Pour all the mixed yolk into the remaining 2 / 3 of the egg white bowl and continue to mix from bottom to top.
Step6:Pour the mixed raw materials into the mold. Shake it with general force for several times. Shake out bubbles. Smooth the surface with a spatula. Bake it at 140 ℃ in the middle and lower layers of the oven for 50 minutes (preheat the oven for 2-3 minutes in advance of 140 ℃
Step7:Out of the oven. Soft and sweet yogurt cake finished.
Cooking tips:1. Don't beat the egg white too hard. Hard cakes will crack. 2. The egg white must be mixed from bottom to top to prevent the beat egg white from defoaming. There are skills in making delicious dishes.
